Mango-almond Delite

INGREDIENTS:
For cake:
2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
1 cup mango pulp (about 2 big mangoes)
3/4 cup veg oil
2 1/4 tsp baking powder
1 tsp vanilla essence

For mango cream filling:
1 cup heavy whipping cream
1/3 cup sugar
2/3 cup mango pulp (about 1 medium mango)

Topping:
1 cup mango sliced in cubes
1/2 cup almonds (sliced)

DIRECTIONS:
Bake the cake in about two 9 inches pan. For preparing the cake batter, beat the eggs at medium speed till they turn pale yellow. Then add sugar and vanilla essence to this and mix it with the hand mixer. Then add the flour and baking powder and beat again. Add the oil and mango pulp and beat the batter till it is smooth and creamy. Grease the cake pans with nonstick spray and pour the batter in the pans and bake for 30-35 mins at 350 degrees F or till the toothpick inserted comes out clean.

For the filling, beat the whipped cream in a glass bowl till soft peaks are formed. Then add sugar and the mango pulp and beat until stiff peaks are formed. Refrigerate until use.

ASSEMBLING THE CAKE:
Level both the cakes by trimming the domes of the cake and brushing all the cake crumbs. Keep one cake on the cake board and spread the mango cream on it. Put the other cake on top of it. Cover the whole cake with the remaining cream. Cover the sides of the cake with the sliced almonds and top of the cake with the mango cubes. If you are going to decorate the top of the cake then do that first and then fill the inside with the mango cubes.